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The effect of bioactive compounds from local berries on oxidative stability of vegetable oils

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dc.contributor.author POPOVICI, Violina
dc.date.accessioned 2024-06-07T10:30:01Z
dc.date.available 2024-06-07T10:30:01Z
dc.date.issued 2024
dc.identifier.citation POPOVICI, Violina. The effect of bioactive compounds from local berries on oxidative stability of vegetable oils. In: Ştiinţă. Еducaţie. Сultură = Наука. Образование. Культура: conf. şt.-pract. intern., 2024, Comrat: сб. статей, Т. 1: Экономические науки. Сельское хозяйство и перерабатывающая промышленность. Информационные технологии, математика и физика. Право и политические науки, Comrat, 2024, pp. 314-319. ISBN 978-9975-83-294-6. ISBN 978-9975-83-295-3 (V. 1). en_US
dc.identifier.isbn 978-9975-83-294-6
dc.identifier.isbn 978-9975-83-295-3
dc.identifier.uri http://repository.utm.md/handle/5014/27328
dc.description.abstract The oxidation of lipids in food is a complex process that is influenced by various factors such as: the chemical structure of the food; physical condition; the quantity and quality of substances with an antioxidant capacity in food matrix. Within this research was studied sea buckthorn, hawthorn and rosehips, which represent a natural concentrate of vitamins, carotenoids, folic acid etc. Were performed the evaluation of the antioxidant capacity of the enriched lipophilic extracts and the analysis of the impact of the bioactive compounds on the oxidative stability during storage. Local berries extracts are characterized by a rich complex of bioactive compounds, the use of which in obtaining functional food products will slow down oxidative processes and ensure food products with a longer shelf life. en_US
dc.language.iso en en_US
dc.publisher Universitatea de Stat din Comrat en_US
dc.relation.ispartofseries Conferința Științifico-practică Internațională "Ştiinţă. Еducaţie. Сultură" = "Наука. Образование. Культура";2024, Comrat, T. 1
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject berries en_US
dc.subject bioactive compounds en_US
dc.subject oxidative stability en_US
dc.subject fruit powders en_US
dc.subject vegetable oils en_US
dc.title The effect of bioactive compounds from local berries on oxidative stability of vegetable oils en_US
dc.type Article en_US


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